banquet for a king of the kop

[liverbird04]

Banquet for a king of the Kop Jan 16 2006

 

 

 

 

Exclusive By Adrian Butler Daily Post Correspondent

 

 

EVEN by the standards of someone who can score a goal from his own half, it was a special occasion. Liverpool FC player Xabi Alonso received a surprise gift from his home region at the weekend - a banquet cooked by one of the world's top chefs.

 

Fresh from Liverpool FC's Anfield victory over Tottenham, the star Spanish footballer was amazed to see triple-Michelin-starred chef Martin Berasategui in England.

 

After weeks of secret planning, Berasategui and his assistants had been flown over from San Sebastian, along with a dozen of Alonso's friends, by the Basque government.

 

He cooked the nine-course meal at The London Carriage Works on Liverpool's Hope Street as a gesture of thanks from Alonso's home region.

 

Alonso had appeared for free in a tourist board commercial for the Basque region, where he is a major household name.

 

 

Martin Berasategui's restaurant, in San Sebastian, has had the maximum three Michelin stars for the past few years.

 

 

It serves signature dishes like coconut ravioli, served with ginger ice cream and iced apple juice. The celebrated chef had brought a hamper of Basque ingredients, including six pigeons, to use in the recipes.

 

 

He split the meal with the Carriage Works's chef patron, Paul Askew, and the pair spent the day cooking together.

 

 

Mr Askew said: "It's been an honour for me and the staff to work with Martin. Although he doesn't speak any English, it's odd how we've understood each other all day while we've been working. I suppose it's like footballers who may not speak the same language understanding one another on the pitch."

 

 

Meanwhile, Alonso's friends spent the morning shopping for Liverpool FC memorabilia before watching him in action in the 1-0 Premiership victory.

 

 

Then the group arrived soon after 9pm from the Philharmonic Dining Rooms and sat on the restaurant's top table.

 

 

Alonso led applause for the two chefs at the end of the meal, thanking Paul Askew via his translator.

 

 

A spokeswoman for the Carriage Works said: "Everyone in the kitchen had been excited about this for days. Xabi is a real foodie and is a regular customer at the restaurant, so we were delighted to do this for him."

 

 

The menu for a meal to remember

 

 

Pan-fried red mullet with chorizo, gambas and celeriac puree

 

 

Fish soup with bass and clams

 

 

Ink-stuffed squid Cod tako in vizcaina sauce

 

 

King scallop and black pudding with puy lentil jus and salmon caviar

 

 

Beef tenderloin with a potato, iberica belly pork and cheese wool terrine

 

 

Pigeon with a red wine sauce

 

 

Pumpkin creme brulee with white chocolate ice cream

 

 

Selection of deserts, including quince souffle, apple tatin, praline fondant, lemon yoghurt parfait with raspberry tuilles and modernisation of tiramisu

 

 

Wines: Laurent Perrier Ultra Brut NV Oremus "Mandolas" Tokaji Furmint 2002 Evento Rioja 2001

 

 

Roar of applause for the chefs

 

 

FROM a few tables away, I was able to eat the same meal as Xabi Alonso - and it was truly humbling.

 

 

The best dishes by two top chefs in a special, one-off banquet was always going to be a one-off feast.

 

 

Carriage Works chef Paul Askew has been acclaimed for cooking fish and seafood. But on Saturday night, he was matched with a giant of Basque cookery, with its famous salt cod and clams.

 

 

Course number three, ink-stuffed squid, came out of the kitchen glistening and jet black. The squid collapsed on the fork into a sauce that was rich with caramelised onions.

 

 

Then came a rare fillet steak sitting on Spanish cured pork and fois gras which may have been even better. Or maybe the highlight was the top-quality Basque pigeon in a creamy red wine sauce.

 

 

People from around the world plan their holidays around eating at Martin Berasategui's restaurant in San Sebastian. To have him in Britain is like seeing Real Madrid star Raul brought on as a ringer at Anfield.

 

 

I went into the kitchen to see the two men "plating up" the food, with everyone around watching in rapt silence.

 

 

When the chefs came to Alonso's table to ask if the food was all right, you could hear the roar of applause halfway down Hope Street.

 

http://icliverpool.icnetwork.co.uk/0100new...-name_page.html

[Puma]

Now why do things like that never happend to me ?

 

Nevermind, don't answeer

 

It's good to see that Xabi is held in such regard.

[mercury]

Now why do things like that never happend to me ?

 

Nevermind, don't answeer

 

It's good to see that Xabi is held in such regard.

 

It is. Something like this really goes way beyond in money terms.

[Kahnee]

Not held in that high a regard - someone's clearly got it in for his taste buds...

[Paul B]

Gora ta gora Euskadi

Aintza ta aintza

Bere goiko Juan Onari

 

As they say round our way.

[Romario]

Course number three, ink-stuffed squid, came out of the kitchen glistening and jet black. The squid collapsed on the fork into a sauce that was rich with caramelised onions.

 

I've eaten that once and it's bloody rank. Tasted like elastic bands squirted with a bic pen.

 

Nice gesture all the same.

[RP]

The menu sounds bloody fantastic.

[RP]

Black pudding is ace, you bloody heathen!!

 

 

[Kahnee]

Black pudding is ace, you bloody heathen!!

 

My sympathies at the loss of your taste buds

[boohog]

My sympathies at the loss of your taste buds

 

Spanish black pudding and english black pudding actually taste completely different. Spanish BP is spiced with hot paprika. Together with scallops it is a classic spanish dish, which you would know, if you had ever eaten in a good spanish restaurant.

[Kahnee]

Spanish black pudding and english black pudding actually taste completely different. Spanish BP is spiced with hot paprika. Together with scallops it is a classic spanish dish, which you would know, if you had ever eaten in a good spanish restaurant.

 

There's a lack of those in Yorkshire

[G Richards]

"...later in the evening Alonso was spotted walking home eating chips and gravy"

 

"I find it rounds things off quite nicely" said a bloated Alonso.

 

Neil Mellor also accompanied his teamate for the gastronomic adventure, and on the way home he was overheard saying "I could murder a kebab".

[aka Dus]

That menu does sound utterly fanatastic.

[mercury]

Why would Xabi need a translator to thing the (English) chef?

 

He speaks good English? (certainly for someone so young and not in the country that long)

 

Perhaps that's for the benefit of the Spaniards - the chef and his friends - there? Just speculate. He does speak good English.

[Spoone]

Reading that has made me soooo hungry. McDonalds for lunch then.

[Swipe]

Perhaps that's for the benefit of the Spaniards - the chef and his friends - there? Just speculate. He does speak good English.

 

Oh yeah - good point.

[Owen1978]

Squid in a tin? I have heard it all now!

I have often contenplated giving it ago, but got badly stung with goose liver pate a while back and my pallett hasnt fully recovered.

 

Ask slapnuts you can get anything in a tin up in tyneside!